Crisp Fried Chicken

• 1 whole chicken of around 800 grams to 1 kg  - cut into small pieces
• 1 cup corn flakes - crushed to a coarse powder
• Oil for frying the chicken

For the marinade

• 1 cup hung yoghurt
• 2  tbsp red chilli paste
• 1 tbsp ginger garlic paste
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp tandoori chicken masala
• 2 tbsp lemon juice
• Salt as per taste
• 1 egg white - lightly beaten
• 2 tbsp corn flour

• Wash and pat dry the chicken.
• In a large bowl combine together all the ingredients required for marination, mix it well. Rub this marinade on the chicken pieces, coat properly each piece and refrigerate it and leave to marinate for 4-5 hours or preferably over night.
• Spread the corn flakes powder on a plate.
• While frying coat each chicken piece generously in the corn flakes and deep fry in hot oil till golden and crisp.

For crispier chicken, heat oil to smoking point, put a few chicken pieces ( dont over crowd the pan) and fry it on a medium heat, turn once in between and once it is cooked,  increase the heat to high and fry it till it turns golden and crisp. Remove on a absorbent paper and serve hot. Always  use a small bird for this recipe, not weighing more than 1kg.